- 2 packages (3 ounces each) raspberry gelatin
- 1-3/4 cups boiling water
- 1 can (14 ounces) jellied cranberry sauce
- 1 can (8 ounces) crushed pineapple, undrained
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
- Lettuce leaves
- Miracle Whip
- In a bowl, dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11-in. x 7-in. dish. Chill until firm. Cut into squares; serve each on a lettuce leaf and top with a dollop of Miracle Whip. Yield: 12 servings.
Reviews for Cranberry Pineapple Salad
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"I make this every year for Thanksgiving. Love it!"
"I've been making this cranberry recipe for many years. I lost the TOH cookbook that had this recipe, so I was so glad to find it here. A holiday isn't a holiday without this delicious family favorite!! Even the kids gobble this one down!"